Cook along with Alex as she adds protein to traditional minestrone soup with quick-cooking chicken breasts!Get the recipe https://foodtv.com/3X51ASaSubscribe to Food Network http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Quickie Chicken MinestroneRECIPE COURTESY OF ALEX GUARNASCHELLILevel: EasyTotal: 40 minActive: 35 minYield: 3 to 4 servingsIngredients3 tablespoons extra-virgin olive oil6 scallions, thinly sliced, green and white parts both 2 medium carrots, peeled, cut into 1/4-inch-thick rounds 3 large cloves garlic, thinly sliced 1/2 pound white mushrooms, cleaned and quartered Kosher salt 1 teaspoon dried oregano 3 cups chicken stock One 14-ounce can crushed tomatoes Four 6-ounce skinless boneless chicken breasts (1 1/2 pounds total) 3/4 cup elbow macaroni 1 bunch (6 to 8 stems) fresh basil, leaves picked 1/2 cup finely grated Parmesan cheese DirectionsStart the soup: Heat a large soup pot over medium heat. Add the olive oil, scallions, carrots, garlic and mushrooms and season with salt and the oregano. Cook over medium high heat, stirring with a wooden spoon, until the vegetables become tender, 8 to 10 minutes. Add the chicken stock and tomatoes, bring to a simmer and cook for 5 minutes so the tomatoes lose their raw taste.Cook the chicken and pasta: Season the chicken breasts with salt on all sides. Lower the heat and add the chicken breasts and elbow macaroni. Simmer until the pasta cooks and the chicken breasts are cooked through and register 160 degrees F on a meat thermometer, 8 to 10 minutes. Finish: Turn off the heat. Using a slotted spoon, remove the chicken and transfer to a flat surface. Put a fork in each piece of chicken to hold it in place and avoid touching the hot meat with your hands as you cut. Slice the chicken into small pieces and add it back into the soup. Allow the soup to "stand" on the stove for 5 minutes before serving. Taste for seasoning. Stir in the basil and cheese.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#AlexGuarnaschelli #FoodNetwork #ChickenMinestroneAlex Guarnaschelli's Quickie Chicken Minestrone | Food Networkhttps://www.youtube.com/watch?v=EjyvVL7wk7Q
